Chefs from Four Seasons Resort Nevis, The Nantucket Hotel & Resort, and the Hilton Sandestin Beach Golf Resort & Spa offer crowd-pleasing, minimally labor-intensive recipes.
Parade.com compiled a list of minimally labor-intensive recipes from popular chefs that are crowd pleasers on “stormy weather” days.
Blue Cheese Stuffed Dates
By Jason Adams, Executive Chef, Four Seasons Resort Nevis, West Indies
“I call these ‘volcanic hot rocks,’” says chef Adams. “Imagine smoky applewood bacon wrapped around a sweet Medjool date with a molten blue cheese center. It’s a warming smoky sweet comfort treat.”
Ingredients:
- Medjool dates
- Maytag blue cheese or another blue cheese
- Applewood smoked bacon
- brown sugar
Directions:
- Remove pits from dates and fill with blue cheese
- Slice bacon in half width-wise and wrap one piece around each stuffed date
- Lay dates on slightly oiled tray and sprinkle with brown sugar
- Bake in oven at 350 for about 7 minutes or until the bacon is crispy
- (Optional: drizzle with a port reduction)
Port Reduction
Ingredients:
- Port wine
- chopped shallot/onion
- chopped garlic
- sprig of thyme
- bay leaf
- A touch of white sugar
Directions:
- Place port into a pan on the stove with other ingredients and reduce by at least 3/4. Be careful not to burn. Strain out ingredients to leave the reduction. When it starts to cool, it should be a syrupy consistency.
Chuckwagon Casserole
By Executive Chef Josh Schoen, The Nantucket Hotel & Resort, Nantucket, Mass.
Ingredients:
- 2 cups cornbread batter
- 1 large can Boston baked beans
- 1 lb ground beef
- 1 can green beans
Directions:
- Mix baked beans, green beans and ground beef in the bottom of a casserole dish. Top with cornbread batter and spread to cover. Bake at 350 degrees for 45-60 minutes until beef and bread is cooked through.
Chef Schoen’s Barbecue Cups
Ingredients:
- 1 lb ground beef
- 1/3 cup barbecue sauce
- ½ onion, diced
- 4 whole eggs
Directions:
- Mix together beef, barbecue sauce and onion. Fill muffin cups with beef mixture, leaving a crater on top for the egg. Crack egg on top of each cup, and bake at 375 degrees for 15-18 minutes, or until beef is cooked and egg is set.
Jacked-up Potato Soup
By John Carey, Executive Chef, the Hilton Sandestin Beach Resort & Spa, Miramar Beach, Fla.
Ingredients:
- 4 baking potatoes, peeled and chopped
- 1 white onion, diced
- 1 qt chicken stock in the box
- 4 strips bacon, diced
- 1 cup heavy cream
- 1 cup jalapeño jack cheese
- salt and pepper
Directions:
- Sauté the bacon in a sauce pan until crisp and add chopped onion.
- Cook until light and translucent. Add the chicken stock and potato and bring to a simmer for 45 minutes.
- Check the seasoning and salt and pepper to taste.
- Puree the potatoes, add the cream and jalapeño cheese.
- Bring back to simmer and serve.
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